Recipes

Saffron Risotto with Shrimp and Bay Scallops

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Nino Salvaggio
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Serves: 4

I love risotto dishes and this is one of my favorites! The shrimp and saffron add a distinctive flavor and color to this classic rice dish. Be sure to use only Arborio Rice.

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Ingredients

  • 2 Tbsp. Butter
  • 1/2 cup Shallots, chopped
  • 1/4 cup Green Onion, chopped
  • 1 Tbsp. Fresh Garlic, chopped
  • 1/4 cup Sherry (Dry is preferable)
  • 1 cup Arborio Rice
  • 2 1/2 cups Seafood Stock / Broth
  • 1/4 tsp. Saffron (basically a few threads)
  • 1 lb. Shrimp, medium, peeled, deveined and cut into 1″ pieces
  • 1 cup Bay Scallops
  • 2 Tbsp. Heavy Cream
  • Salt & Pepper, to taste
  • 1/4 cup Parmesan Cheese, grated

Instructions

  1. In a medium size sauce pot over medium heat, saute shallots, green onion and garlic in butter until tender (do not brown).
  2. Add sherry and reduce by half.
  3. Add rice and 1 cup of the seafood stock. Constantly stir (slowly) while simmering. This will help to create the creaminess of the risotto.
  4. When the first measure of broth has been absorbed into the rice add a second cup of stock and continue to stir once again until the rice has absorbed the stock.
  5. Add the last half cup of broth with the saffron and once again stir until the rice is tender and the sauce is creamy.
  6. Add in shrimp, bay scallops and heavy cream. Stir for 2 minutes.
  7. Add in shrimp and heavy cream. Stir for 1 minute.
  8. Adjust seasoning with salt and pepper.
  9. Stir in Parmesan cheese and serve immediately.

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